Cookery demos
11am daily – 30 Plants a week with Head Chef James Curtis and Garden Advisor Deirdre McShane
James says: “My mission has always been to inspire through food, bringing creativity and flavour to the forefront. In my demonstrations I’ll focus on what we are feeding our bodies and how it affects our physical and mental health.”
Homemade granola with coconut yoghurt and fresh mango
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Family sharing poke bowl with sushi rice
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Grilled seabass fillet with a Bombay potato croquette, spiced tender stem broccoli, light korma sauce, and almond cauliflower popcorn
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Lemon posset with mixed berries
12.30pm daily – Vegan cooking with RHS Hyde Hall chefs Laurence Crickmore and Sabrina Neeve
Sabrina says: “The dishes are inspired by my honeymoon in Japan and on returning home I created plant-based versions.”
Laurence says: “I’ve spent the last nine years honing my craft in the culinary world, working across multiple catering operations with a relentless drive and passion for excellence.”
Quick kimchi
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Vegan okonomiyaki with kimchi (Japanese savoury pancakes)
2pm daily – Pasta masterclass with RHS Hyde Hall chefs Annie Kettle and Laurence Crickmore
Annie says: “I love working with pasta, it can adapt to any season, ingredient, and occasion. Pasta dishes can be as lavish or simple as you wish. My dish will add a touch of autumn to some fresh rolled pasta.”
Laurence says: “Autumn is my favourite season, and I really enjoy working with its seasonal produce coming from our garden.”
Making your own pasta
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Autumn tagliatelle pasta with wild mushrooms, rosemary, crispy sage, and Parmigiano Reggiano cheese
